Description
Soft, moist, chewy cookies packed with oats, zucchini, warm spices, and natural sweetness. Perfect for a wholesome snack or cozy treat.
Ingredients
1 cup (100g) instant oats (gluten free if needed)
¾ cup (90g) whole wheat flour or gluten free flour
1½ tsp baking powder
1½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp (28g) melted coconut oil or unsalted butter
1 large egg (room temperature)
1 tsp vanilla extract
½ cup (120ml) pure maple syrup
1 cup (90g) freshly grated zucchini (patted dry)
Instructions
1. Whisk together oats, flour, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, whisk melted coconut oil or butter, egg, and vanilla until smooth.
3. Stir in maple syrup until combined.
4. Add dry ingredients and stir until just combined.
5. Fold in grated zucchini.
6. Chill dough for 30 minutes.
7. Preheat oven to 325°F and line baking sheet.
8. Drop 15 scoops of dough onto sheet and flatten to ⅜-inch thick.
9. Bake 11–14 minutes until edges look set but centers remain soft.
10. Cool on baking sheet for 10 minutes before transferring to a wire rack.
Notes
Measure oats and flour carefully to prevent dry cookies.
Pat zucchini dry thoroughly before adding to dough.
Chill dough for best shape and texture.
Flatten dough before baking for even spreading.
Optional: Smooth cookie edges with a knife right after baking for a neat look.
Store in airtight container; keeps 2 days at room temperature, 1 week refrigerated, freezes well.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 5g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg